Sweet and Tangy Pomelo Pineapple Chips

1.Preheat your oven to 200°F (95°C).

2.Prepare a baking sheet by lining it with parchment paper.

3.In a mixing bowl, combine the pineapple juice, honey, sugar, vanilla extract, salt, lemon juice, cinnamon, and cayenne pepper. Stir until the sugar is dissolved and the mixture is well combined.

4.Take each pomelo segment and dip it into the sweet mixture, ensuring it is fully coated. Allow any excess liquid to drip off before placing it on the prepared baking sheet.

5.Arrange the coated pomelo segments in a single layer on the baking sheet, making sure they do not touch each other to allow for even drying.

6.Place the baking sheet in the preheated oven and let the pomelo segments dry for about 4-6 hours, or until they are chewy and slightly crisp. Check them periodically to ensure they do not burn.

7.Once dried, remove the pomelo chips from the oven and let them cool completely on the baking sheet.

8.Store the cooled pomelo pineapple chips in an airtight container at room temperature for up to two weeks.